Thanksgiving side help!!!!
O.K., we are headed to my moms for our very traditional Thanksgiving meal. I always make the apple pie, and cornbread sausage stuffing. My mother just called and told me my brothers mother-in-law is bringing an apple pie, plus my cousin is bringing the stuffing. In order to keep the peace (grrrrr) and not put my mom in a bad place ( she is the host who is doing most of the work) I offered to make whatever she needs. She asked for a corn casserole. Apparently she saw one on food network and it looked really good? I have never been a fan of hiding vegetables in casseroles, but it's her day and I aim to please. Does anyone have an over the top recipe? or maybe if you have a super awesome veggie side (besides green beans, mashed potatoes, and sweet potatoes) I might be able to slide that in. Really my mom does everything in the world for my kids and I. She is so sweet and just wants her whole family together, so whatever I have to do to make her happy, I am down with. Corn casserole city here I come . . . .
This is how we make our corn pudding...
•1/2 cup flour
•1 teaspoon salt
•4 teaspoons sugar
•3 tablespoons butter, melted
•2 cups fresh or frozen thawed whole kernel corn, cooked
•4 large eggs
•4 cups milk
In a lightly buttered casserole dish, combine flour, salt, and sugar; mix in corn and melted butter. Beat eggs and add to milk. Stir into the corn mixture. Preheat oven to 450°.
Place in oven for 10 minutes. Remove and stir with long prong fork, disturbing the top as little as possible.
Return to the oven for 10 more minutes. Repeat stirring procedure.
Return to oven for 10 more minutes. Repeat stirring procedure.
Return to oven for 10 - 15 minutes. Top should be lightly brown and pudding should be firm
I love the corn pudding from Etta's restaurant in Seattle. Here is Tom Douglas' recipe:
Etta's Cornbread Pudding (6 to 8 servings)
¼ cup (½ stick) unsalted butter, melted, plus a little extra for buttering pan
1 cup all-purpose flour
¾ cup medium-ground yellow cornmeal
½ cup grated pepper jack cheese
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup milk
3 tablespoons honey
1 tablespoon unsalted butter plus a little more for buttering pan
1 cup thinly sliced onions
¾ cup grated dry jack cheese
2 teaspoons chopped fresh flat-leaf parsley
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh thyme
2¼ cups whipping cream or half-and-half
4 large eggs
¾ to 1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1. To prepare the cornbread: Heat oven to 425 degrees. Melt ¼ cup butter and set aside to cool
slightly. Butter an 8-inch square pan with a little softened butter and set aside.
2. Combine the flour, cornmeal, pepper jack cheese, baking powder and salt in a large bowl. In a
second bowl, whisk together the eggs, milk and honey. Add the egg mixture to the dry ingredients,
stirring just until combined. Add the melted butter and stir into the mixture. Pour into the prepared pan and
bake until a toothpick comes out clean, about 20 minutes. When cool enough to handle, cut into 1-inch
3. To prepare the pudding: Reduce the oven temperature to 350 degrees. Put the cornbread cubes in a
buttered 9-by-13-inch baking dish. Set aside.
4. Heat 1 tablespoon butter in a sauté pan over low heat and cook the onions very slowly until soft and
golden brown, at least 20 minutes; stir occasionally. Remove from the heat. Scatter the onions, cheese
and herbs over the cornbread. Whisk together the cream, eggs, salt and pepper in a mixing bowl and
pour over the cornbread cubes. Let sit for 10 minutes so the cornbread absorbs some of the custard.
Bake until set and golden, about 40 minutes. Serve hot.
Note: You can make the cornbread and store it in the freezer, covered tightly in plastic wrap, for a few
weeks until you are ready to make the pudding. The onions can be caramelized a day ahead and stored,
covered, in the refrigerator. The pudding can be baked a day in advance and stored in the refrigerator,
covered. Before serving, reheat the pudding, covered with aluminum foil, in a preheated 375-degree oven
until warmed through, 35 to 40 minutes.
From "Tom Douglas' Seattle Kitchen: A Food Lover's Cookbook and Guide."
If you don't care about health issues, this is the yummiest, trashiest thing ever:
2 cans corn (drain juice from one) - 15 oz.
2 cans creamed corn - 15 oz.
2 sticks melted butter
2 cups sour cream
2 boxes jiffy corn muffin mix
mix all and pour into greased pan. bake at 325 degrees for 1 hour, 40 minutes.
If you bake it a little longer, it comes out more like corn bread. At the recommended time, it's truly like a pudding. good either way!
I was about to post a recipe that I have and I realized that it was exactly the same as mariacarmen's but cut in half.
But here is another corn pudding with a little less fat....
3 Cans creamed corn, Undrained
1 can kernel corn (or 1 pkg. frozen corn kernels)
1 Cup Matzoh meal or Cracker meal
1 T Melted Butter
Salt & Pepper
Mix all ingredients together. Place in a greased casserole. Dot top with 3-4 pieces of butter. Bake uncovered, for 1-2 hours, depending on depth of casserole. It is done when top is golden brown and middle doesn’t jiggle.